Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1-1/3 cups cake flour
- 2/3 cup all-purpose flour
- 4 tsp. baking powder
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. cream of tartar
- 9 Tbsp. unsalted butter, chilled
- 1/2 cup milk
- 1/2 cup heavy cream
Preparation:
In large bowl combine flour, baking powder, sugar, salt, and cream of tartar and mix well with wire whisk to blend. Cut butter into 8 pieces and add to the flour mixture. Cut in, using your fingertips, 2 knives, or a pastry blender, until the mixture looks like fine breadcrumbs.
In a small bowl, combine milk and whipping cream. Add 2/3 cup of this liquid to the flour mixture and stir. Add more liquid if you need it; you'll probably end up using about 3/4 cup until the dough is soft and holds together. This dough can be handled a bit more than the other biscuit doughs because the cream adds extra fat to make the biscuits tender.
Roll out the dough on a lightly floured surface to 1/2" thickness. Cut biscuits with a lightly floured 2" biscuit cutter and place on the prepared baking pan with their sides just touching. You may need to use some crumpled aluminum foil to place against the edges of the last biscuits in the pan, since the biscuits may not fill the pan completely.
You can also cut the dough into squares so you don't waste any of the dough. Bake biscuits for 18-21 minutes until light brown. Remove from pan and eat while hot. 8-10 biscuits
